Find A Recipe

Spicy Cucumber Salad with Peanuts

I served this adapted Cooking Light recipe with the Korean-Style Pork Tenderloin and the Sugar Snap Pea Salad with Sweet Ginger Soy Dressing. It was a wonderful and healthy dinner that was full of great flavors and textures. My family enjoyed the entire meal but my husband and I especially loved this cucumber salad. It was spicy, tangy and crunchy. This was an excellent salad that I will be making a lot.

2 cucumbers, peeled, halved lengthwise and seeds removed

1 tsp salt

1/2 cup seasoned rice vinegar

1/2 cup of water

3 tbsp sugar

1/4 tsp crushed red pepper

2 tbsp minced sweet yellow onion or red onion

1 tbsp chopped dry roasted peanuts

Peel the cucumber then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and place in a colander, sprinkle with salt and toss well. Drain 1 hour. Place on several layers of paper towels (I used 2). Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.